1 - Inspection
May 1, 2026
Official score: 94.5 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); The PIC at the time of the inspection did not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- a list of available resources provided.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; A few pieces of silverware and some glassware observed with residue accumulation present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- items sent back to dish area to be cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Alfredo sauce cooling in thick portions for around an hour prior to my arrival was holding between 105-125F in the walk-in cooler. At around 1 hour and a half the alfredo sauce was still hovering in the 119F range. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- education was given and PIC split the alfredo sauce into shallow pans and rapidly cooled utilizing the reach-in freezer.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Chicken wings; ham; lasagna; chicken bites; garlic sauce and meat sauce observed throughout various units of refrigeration/freezer did not have dates. Meatballs (4/20) and ham (4/24) were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- meatballs and ham were voluntarily discarded by PIC. Known dates were added for other items mentioned if still within 7 days time frame. Several TCS items( Chicken wings; meatballs; mozz. sticks; and sometimes lasagna) are coming from the owners other location in Clayton; NC. These items need to be accurately dated with the day of preparation. Future violations will result in immediate discard; no exceptions!
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Alfredo sauce was observed cooling in thick portions and not cooling quickly enough; see item #20. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- alfredo sauce was split into shallow portions to help rapidly cool. .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Single service cups and lids were observed being stored along the ledge of the dump sink. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store theses items away from potential contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ); The fryers; grill and stovetop are need to be cleaned. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, May 1, 2026 · Original Source